Jarret de porc à la bière blanche

Ingrédients

• 2 pork knuckles (each about 1 kg), with skin
• 2 tsp coarse sea salt, plus extra for the skin
• 1 tsp freshly ground black pepper
• 1 tsp caraway seeds
• 3 garlic cloves, finely chopped
• 1 large onion, coarsely chopped
• 1 carrot, diced
• 2 celery stalks, chopped
• 300 ml wheat beer
• 200 ml chicken stock
• 1 tbsp oil (sunflower or peanut)

Préparation

1. 1

   Score the pork skin of the knuckle in a diamond pattern with a sharp knife, cutting down to the fat but not into the meat. Rub the knuckle all over with salt, pepper, caraway seeds and garlic. Let the meat come to room temperature for 1 hour.Preheat the oven to 160°C (conventional). Place the chopped onion, carrot and celery on the bottom of a deep roasting dish. Pour 300 ml wheat beer and 200 ml chicken stock over the vegetables.Heat a splash of oil in a large frying pan over high heat. Brown the pork knuckle all over, including the sides, until golden. This takes about 8 minutes.Place the knuckle on the bed of vegetables in the roasting dish. Put the dish in the oven and cook the meat for 2.5 hours. Baste the knuckle with the pan juices every 30 minutes.After 2.5 hours, increase the oven temperature to 220°C. Brush a thin layer of salt over the skin and return the knuckle to the oven for another 20 to 25 minutes until the skin is completely crisp and golden. Watch it closely.Remove the knuckle from the oven and place it on a cutting board. Let the meat rest for 10 minutes before carving. Meanwhile, pour the juices from the roasting dish through a sieve into a saucepan. Reduce over medium heat to a light jus. Season with salt and pepper.Serve the Schweinshaxe on a large plate with the beer jus on the side. Great with potato knödel or sauerkraut. Pour a cold wheat beer and enjoy.